Turnip and Tasseled Buns
1.
First pick the radish leaves, remove the bad parts, wash the rest, put an appropriate amount of water in the pot, add a little salt, and boil the radish leaves in the blanching water, blanch until the radish leaves are discolored and take out. Put it in cold water and pull it through, drain the water, and cut into small pieces.
2.
Soak the tofu and cut into 3 or 4 pieces.
3.
Scallions and ginger should be minced.
4.
Put these ingredients together, then add appropriate amount of edible oil, salt, MSG, thirteen spices, white pepper to taste, without too complicated condiments.
5.
Blanch the cornmeal with boiling water. Stir it with chopsticks while pouring. About 2/3 of the cornmeal will be blanched. After it is cool, add white flour and appropriate amount of cold water, and make a dough with your hands.
6.
Divide the dough into medium-sized noodles and roll them into a disc shape.
7.
Because it is a plain filling, it is normal for the filling to be loose. Put a proper amount of filling in a round cake, and then pinch the edges tightly.
8.
Place it on a basket, cool the pot under cold water, and start timing after SAIC, and it usually takes about 10 minutes to get out of the pot.
Tips:
Do not blanch the radish leaves for too long before blanching, otherwise the buns will be too soft and not tasty when they are eaten.
